Name: Chicken Kiev
Ingredients: 2 tb Fresh chopped chives; 2 tb Fresh chopped parsley; 1 lg Clov garlic; peeled and crushed; 2 oz Butter; 1 ts English mustard; 4 Skinless chicken breasts; Plain flour; 2 Eggs; beaten; 4 oz Breadcrumbs; Saffron rice to serve

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	English	Simply, Antony	1	servings

INGREDIENTS

2	tb	Fresh chopped chives
2	tb	Fresh chopped parsley
1	lg	Clov garlic; peeled and crushed
2	oz	Butter
1	ts	English mustard
4		Skinless chicken breasts
		Plain flour
2		Eggs; beaten
4	oz	Breadcrumbs
		Saffron rice to serve

INSTRUCTIONS

Mix the herbs with the garlic, butter and mustard to a soft paste.
Lay the chicken breasts flat on a board and lightly flatten with a
rolling pin. Next lay cling film over the chicken and this time
flatten the chicken with a little more force. Now you should have a
nice flat surface on which to place the herb mix.
So remove the cling film and spoon the herb paste along the middle of
the fillet, then roll up lengthways. Coat the chicken breasts in
flour, then in egg and finally in breadcrumbs. Deep fry the chicken
Kievs for 3-4 minutes, then remove and drain on kitchen paper. Serve
on a bed of saffron rice.
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